鳙鱼肌原纤维蛋白源抗氧化肽的稳定性研究  

Stability of antioxidant peptides from bighead carp(Aristichthys nobilis)myofibrillar protein

作　　者：郑昌亮 陈梦婷 汪兰[2,3] 石柳 丁安子 乔宇[2,3] 李新 曲映红[1] 吴文锦 ZHENG Changliang;CHEN Mengting;WANG Lan;SHI Liu;DING Anzi;QIAO Yu;LI Xin;QU Yinghong;WU Wenjin(College of Food Sciences and Technology,Shanghai Ocean University,Shanghai 201306,China;Institute of Agro-Products Processing and Nuclear Agriculture Technology,Hubei Academy of Agricultural Sciences,Wuhan 430064,China;Key Laboratory of Agricultural Products Cold Chain Logistics,Ministry of Agriculture and Rural Affairs,China,Wuhan 430064,China)

机构地区：[1]上海海洋大学食品学院,上海201306 [2]湖北省农业科学院,农产品加工与核农技术研究所,湖北武汉430064 [3]农业农村部农产品冷链物流技术重点实验室,湖北武汉430064

出　　处：《食品与发酵工业》2023年第8期43-50,共8页Food and Fermentation Industries

基　　金：国家重点研发计划项目(2019YFD0901805);湖北省青年拔尖人才培养计划项目;湖北省自然科学基金(2020CFB466)。

摘　　要：该研究分析了鳙鱼肌原纤维蛋白抗氧化肽的分子质量分布,探究了不同pH值、温度、金属离子、食品原料以及模拟肠胃消化对其抗氧化活性(ABTS阳离子自由基清除能力、DPPH自由基清除能力、还原能力)的影响。结果表明,分子质量小于5000 Da的肽占比99%;碱性、高温环境对DPPH自由基清除能力、还原能力有抑制作用,ABTS阳离子自由基清除能力在碱性环境下仍保持较高水平;葡萄糖有助于抗氧化活性的增强;蔗糖有助于还原能力和DPPH自由基清除能力的增强,但ABTS阳离子自由基清除能力对蔗糖不敏感;NaCl有利于多肽对自由基的清除,但对还原能力有抑制作用;相比于K^(+)、Cu^(2+)对还原能力的促进作用,Mg^(2+)对还原能力抑制作用显著(P<0.05)。模拟消化后,还原能力和ABTS阳离子自由基清除能力分别上升12.5%和25%,DPPH自由基清除能力下降92%。荧光强度增加,二级结构和微观结构也发生相应的变化。鳙鱼肌原纤维蛋白肽具有一定的抗氧化稳定性,该研究可为其在食品加工生产中的应用提供参考依据。The molecular weight distribution of bighead carp myofibrillar protein antioxidant peptides was analyzed.The effects of indicators(pH,temperature,metal ions,food materials,and simulated gastrointestinal digestion)on the antioxidant activity(ABTS cationic free radical scavenging ability,DPPH free radical scavenging ability,and reduction ability)of bighead carp myofibrillar protein were also explored.Results showed that peptides with a molecular weight of less than 5000 Da accounted for 99%.Alkaline and high-temperature environments had inhibitory effects on the reduction ability and scavenging ability of DPPH free radicals,while the scavenging ability of ABTS cationic free radicals maintained a high level in alkaline environments.Glucose had positive effects on the enhancement of antioxidant activity.Sucrose also contributed to the enhancement of reduction ability and DPPH free radical scavenging ability,but ABTS cationic free radical scavenging ability was not sensitive to sucrose.Although NaCl was beneficial to the elimination of free radicals,it had an inhibitory effect on the reduction ability.Compared with K^(+) and Cu^(2+),which promoted the reduction ability,Mg^(2+)had a significant inhibitory effect on the reduction ability(P<0.05).After the simulated digestion,the reduction ability and ABTS cationic free radical scavenging ability increased by 12.5%and 25%,respectively,and the DPPH free radical scavenging ability decreased by 92%.The fluorescence intensity increased,while the secondary structure and surface structure also changed accordingly.Bighead carp myofibrillar peptide has certain antioxidant stability,and this study can provide a certain reference for the application of this peptide in food processing and production.

关 键 词：鳙鱼 肌原纤维蛋白 抗氧化肽 稳定性 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]